May has started off wet and stormy. Now it is drying out and just in time for a celebration.
Cinco De Mayo means lots of tacos, enchiladas, chips and salsa and of course, margaritas and mexican beer!
CLASSIC MARGARITA
Serves: 4 / Preparation time: 5 minutes / Total time: 5 minutes
1 lime, cut into wedges, divided
Coarse salt
1 cup tequila
2/3 cup fresh lime juice
1/3 cup orange-flavored liqueur
2 teaspoons superfine sugar
Rub the rim of 4 rocks glasses with a wedge of lime; dip in coarse salt. Fill the glasses three-quarters of the way with ice.
In a cocktail shaker combine the tequila, lime juice, orange-flavored liqueur and sugar. Shake well, then pour into the glasses. Garnish with lime.
From Food Network magazines, May 2010 issue.
FISH TACOS WITH CABBAGE AND LIME
Serves: 4 / Preparation time: 10 minutes / Total time: 25 minutes
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup regular or reduced-fat sour cream
1 lime, half finely zested and juiced, half cut into wedges
Favorite hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped
Heat broiler, with rack in highest position. Pat the fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, about 5 minutes.
Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes of hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro and onion. Serve with lime sour cream and lime wedges.
From Everyday Food May 2010 issue.
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